GETTING READY
1) Place a small heavy-gauge skillet over medium heat and toast the sesame seeds. Keep shaking the skillet to keep the seeds from scorching. Once the seeds start to pop, take the skillet off the heat and set aside.
2) For the vinaigrette, combine together 3 tablespoons of sugar, vinegar, salt, pepper and ½ cup of oil in a small bowl. Use a fork to beat till all the ingredients have blended well. Keep aside.
3) In case coriander is being used, wash it and dry with paper towels. Trim the roots off, leaving 2-inch long sprigs. Wrap in paper towels and keep in refrigerator till ready to serve.
4) Rinse the cabbage well and with paper towels, dry it. Quarter it and remove the core. Discard it. With a food processor fitted with a slicing disk, pulse the cabbage till it is sliced. Feed each cabbage quarter into the rube with the core side at the right angle for slicing. Alternatively, each quarter can be thinly sliced with a chef’s knife.
5) In a large bowl, place the cabbage and add enough ice water to just cover it. Set aside.
6) With damp paper towels, wipe the mushrooms clean and remove the stems. Discard them. Cut the cups into slices which are about 1/8-inch thick and set aside.
7) Wash the scallions and with paper towels, dry them. Trim the ends and throw them away. Slice the scallions thinly and keep aside.
8) Grate just enough ginger to measure 2 teaspoons and set aside.
9) Peel the garlic and mince it. Set aside.

MAKING
10) In a small bowl, combine together the cornstarch, soy sauce, the remaining sugar, mirin and ginger. Stir well to mix all the ingredients properly.
11) Place a medium sized skillet over medium heat and pour the contents of the bowl into it. Heat for about 1 to 2 minutes, stirring constantly with a wooden spoon. Cool till the sauce thickens and starts to bubble. Take skillet off the heat and keep aside.
12) Put the cabbage in a colander and shake well to drain as much water as possible.
13) Dry a large bowl and put the cabbage in it. Cover with plastic wrap and place in fridge.